3 1/2 to 4 lb. lean cottage ham (3 ham shanks can be substituted for cottage ham)
1/2 c. barley, well washed
1 c. Roman beans, washed
4 qt. water
1 c. celery, diced
1/2 c. finely chopped onions
1 clove garlic, minced
1 c. canned tomatoes, chunked
1 sprig bay leaf
1 sprig mace
1 sprig fresh parsley, chopped
2 c. carrots, diced

Put ham, barley and beans with water in large deep pan; boil gently for 2 hours; add rest of ingredients except parsley, and simmer slowly for another hour or until meat and vegetables are tender; soup should be rather thick; sprinkle chopped parsley over soup when serving. Will serve 6-8 generously.